AHMAD, M. .; MEHYAR, G. .; OTHMAN, G. . Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives. Grasas y Aceites, [S. l.], v. 72, n. 1, p. e396, 2021. DOI: 10.3989/gya.1258192. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1858. Acesso em: 5 feb. 2023.